Roast Chicken Redux

Sunday’s roast chicken was a hit. Now what? We’ve got the inspiration you need to turn those leftovers into quick, convenient, diverse meals during the week. From pot pie to pad thai, these recipes make for leftovers you’ll actually plan for and look forward to.

Seasoned with garlic, bay, and paprika,
this versatile chicken is delicious in a number of dishes. You can shred
it as soon as it cools and refrigerate it for up to four days so that
it’s ready to go for weeknight meals; or you can refrigerate whole
pieces and shred them as you need them, which keeps the meat a little
juicier.

A quick peanut sauce and a bright,
refreshing carrot-and-cucumber slaw dress up the chicken in these
Asian-inspired lettuce wraps. You can put all the fixings on the table
and let diners make their own, or serve them assembled.

Making a really good chicken soup from scratch doesn’t have to be an all-day affair. With leftover chicken finely diced or shredded into pieces, this feel-good soup comes together in less than 40 minutes.

These fresh, crunchy, colorful tostadas are the perfect showcase for shredded leftover white meat from Citrus-Marinated Roasted Chicken, which is gently and briefly reheated with a bit of the pan juice from the recipe.